Chapter IX: Part 9

Pie-crust, 187
Pie-crust, Buttermilk, 188
Pie-crust, Family, Short, 186
Pork and Apple Pie, 193
Pudding, Baked Suet, 198
Pudding, Bird’s Nest, 201
Pudding, Delicious Bread, 204
Pudding, Cheap and Delicate, 203
Pudding, Cheap Gingerbread, 205
Pudding, Cottage, 202
Pudding, Country Batter, 202
Pudding, Crow’s-Nest, 202
Pudding, French Fried, 205
Pudding, Lemon, 198
Pudding, Marlborough, 205
Pudding, My Own, 205
Pudding, Parisian, 200
Pudding, Plain, without eggs or wine, 197
Pudding, Plum, Boiled, 194
Pudding, Plum, Cheap, 197
Pudding, Plum, Christmas, 195
Pudding, Plum, Cottage, 196
Pudding, Plum, Plain, for Children, 197
Pudding, Plum, Six-Ounce, 194
Pudding, Plum, without Flour, 196
Pudding, Quickly Made, 204
Pudding, Rice Meringue, 203
Pudding, Soufflee, 199
Pudding, Soufflee, Omelet, 200
Pudding, Sweet Potato, 198
Pudding, Temperance Cabinet, Iced, 199
Pudding, Very Rich, 200
Puff-Paste, 187

Rice Milk, for Children, 207
Rice Custard, 207

Supper Dish, 207

PRESERVES, SYRUPS AND FRUIT JELLIES

Apple Compote for Dessert, 213
Apples, Crab, To Preserve Green, 213

Citron, Preserved, 211

Fig Preserves, 214
Fruit, To Candy, 220
Fruit, To Green, for Preserving, etc., 210

Hints on Preserving, 209
Huckleberries, Preserved, 214

Jam, 218
Jam, Tomato, 219
Jellies, Apple, without Water, 218
Jellies, Blackberry, 218
Jellies, Crab Apple, 217
Jellies, Fruit, To Make, 216
Jellies, Lemon, 217

Limes, Home-made, 214

Marmalade, 220
Marmalade, Orange, 219
Marmalade, Orange, with Honey, 219

Orange, Myrtle, Preserve, 214

Peach Compote for Dessert, 213
Peaches, To Preserve, 210, 211
Pears, To Preserve, 212
Pineapple Preserves, 212
Plum Preserves, 214
Preserves, To Make, 209
Pumpkin, Candied, 220

Syrup Orange, 221
Syrup, Orgeat, without Orange Flowers, 221

Watermelon Preserves, 215

BRANDIED FRUITS, WINES AND CORDIALS

Apricots in Brandy, 222
Apricots and Peach Wine, 223

Blackberry Cordial, 225, 226
Blackberry Wine, 225

Champagne Punch, 227

Fruit, Mixed, Wine, 225

Orange, Sour, Wine, 224
Orange and Lemon Wine, 224

Peaches in Brandy, 222
Peaches and Apricots in Brandy, 223

Raisin Wine, with Elder Flowers, 224
Raspberry Cordial, 226

Temperance Beverage, 227
Tomato Wine, 227

DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT

Almond Custard, 234
Apple Tea, or Water, 229
Apples, Baked, 229
Arrowroot Blanc-Mange, 229, 230
Arrowroot Gruel, 230

Barley Water, 228
Beef Tea, 229

Carrigeen Moss, 232
Chocolate Caramels, 235

Dimples, 235

Jaune Mange, 232
Jelly, Lemon, without Lemons, 233
Jelly Wine, 232

Ladies’ Fingers, German, 234

Milk Punch as a Restorative, 229
Milk Porridge, 230

Prunes, Stewed, 232

Rusks, for Convalescents, 235

Sangaree, Wine, 231
Sherbet, Orange, 233
Sherbet, Strawberry, 233
Sponge Cake Pudding, 234
Syllabub, 231
Syllabub, White Wine, 231

Tapioca Milk, 230
Tapioca Pudding, 231
Tartaric Acid Instead of Lemons, 233
Toast Water, 228

Water Gruel, of Corn Meal or Oat Meal, 228

COFFEE, TEA, CHOCOLATE, ETC.

Chocolate, to make, 236
Coffee, 237
Coffee Cream, 237

Tea, Green and Black, 236

CANDIES AND CREAM DROPS

Almonds, to Blanch, 240

Candy, Cream, 238
Candy, Cocoanut, 241
Candy, Molasses, 239
Candy, Pop-Corn, 238
Candy, Sugar, 240
Caramels, Boston, 243
Caramels, Chocolate, 242
Chocolate Paste for Cake, 239

Drops, Chocolate Cream, 241
Drops, Lemon, 240
Drops, Sugar, 243

Everton Toffy, 240

Kisses, Chocolate, 242
Kisses, Sugar, 243

Louisiana Orange-Flower Macaroons, 239

Marsh-Mallow Paste, 241

Pop-Corn Balls, 241

CHEFS D’OEUVRE

Absinthe, How to Mix, 249
Absinthe and Anisette, 249
Absinthe and Sugar, 249

Biscuit Glace for Twenty, 254
Bouille-abaisse, 252
Brule, Grand, a la Boulanger, 245
Brule, Petit, 246
Browned Snipe a la Fauvet, 253

Cocktail, Champagne, 249
Cocktail, New Orleans style, 248
Cocktail, Royal (Moran’s Own), 247
Cocktail, Spoon, 248
Crayfish Bisque a la Creole, 252

Gin Fiz, No. 1, 247
Gin Fiz, No. 2, 247

Juleps, Mint, 249

Ponche Romaine, 247
Pousse Cafe, No. 1, 250
Pousse Cafe, No. 2, 250
Pousse Cafe, No. 3, 250
Pousse Cafe, No. 4, 250
Punch, Fancy, 248
Punch, Jamaica Rum, 247
Punch, Parlor (Moran’s), 247
Punch, Whiskey, Plain, 248

Red Snapper a la Chambord, 251
Rum, Hot Spiced, 250

Salade a la Russe, 253
Soupe a la Reine, 250
Squirts, 249
Suississe, 250

Toddy, New Orleans, 248
Toddy, Virginia, 248

Wines, The Service of, 244

HINTS ON COOKING, 255

HINTS ON HOUSE CLEANING

Fading, To Prevent, 259
Fruit Stains, 259

Ivies for Inside Decorations, 259

Soap Boiling, etc., 257
Soap Hard, for Household Purposes, 258

Washing Mixture, 258

Transcriber’s Note:

Words may have multiple spelling variations or inconsistent hyphenation in the text. These were left unchanged. Words and phrases in italics are surrounded by underscores, _like this_.

Printing errors, such as reversed letters, missing or excess spaces between words, and partially printed letters and punctuation, were corrected. Final stops missing at the end of sentences and abbreviations were added. Commas in lists were added or deleted, where appropriate.

The following items were changed:

“17 1-2” to “17½” (Chapter on Sauces for Meats and Game)
“pit” to “pie” ... top of the pie ...
“consomé” to “consommé” ... veal consommé.
“salt” to “salty” ... ham is very salty,...
“life” to “like” ... taste like soft-shelled crabs.
“vingar” to “vinegar” ... spoonful of vinegar,...
exchanged comma and semicolon: “... pour the strawberry juice;
after as much has run through as will, gather up the cloth ...”
“Bungundy” to “Burgundy”, pg 244 & 245.
“seltzwater” to “seltzerwater” ... wineglassfuls of seltzerwater,...
“asparaagus” to “asparagus” ... with a little asparagus ...
“Jamacia” to “Jamaica” ... Punch, Jamaica Rum, 247